Pat the cubed beef chuck roast dry and season with salt and pepper. Heat the canola oil and butter in a Dutch oven over medium-high heat. Working in batches, sear the beef for 3-4 minutes per side until a deep, dark golden-brown crust forms. Remove to a plate.

Lower heat to medium. Add the diced yellow onions to the residual beef fat and sauté for 7-8 minutes until deeply softened. Add the minced garlic, sweet Hungarian paprika, and tomato paste. Stir constantly for 1-2 minutes until fragrant and brick red.

Sprinkle the all-purpose flour over the mixture and cook for 1 minute. Slowly whisk in the beef broth to create a smooth liquid. Return the seared beef chunks to the pot. Bring to a simmer, cover, lower heat to medium-low, and braise for 1.5 to 2 hours until the beef is meltingly tender.

During the last 20 minutes of braising, boil the spiral fusilli pasta in salted water until al dente, then drain. Once the beef is tender, remove the Dutch oven from the heat and stir in the heavy cream until the sauce turns a vibrant orange-brown.

Serve the hot creamy goulash next to the cooked fusilli in a rustic bowl. Top with a thick dollop of sour cream, finely chopped fresh green parsley, and cracked black pepper.